Place strawberries, rosella, and sugar in a blender. Pulse on low speed until combined. Blend until uniform but still flecked with darker color from small pieces of roselle.
Dehydrate jam
Place a fruit roll-up liner or non-stick sheet made to fit your dehydrator on the drying tray.
Pour the mixture onto the liner and spread evenly.
Dehydrate at 135 degrees. Stir every hour or so and let the jam thicken to desired consistency. I usually let mine go for about 4 hours.
Store
Transfer thickened jam to jars. Refrigerate and keep for up to 6 months. Strawberry Rosella Jam can also be frozen for up to 9 months.
Notes
EquipmentHere are two links to affordable equipment that has served me well:
Dehydrate at a low temperature, no higher than 135 degrees, to preserve color and flavor.
Stir jam every hour or so to lift moister areas to the surface.
Take note that dehydrators vary, and jam will be ready anywhere from 2 to 5 hours.
Remove jam from dehydrator liners when it's slightly softer than you want the finished preserve to be. It will thicken more in the refrigerator.
Storage
Refrigerator - Up to 6 months.
Freezer - For 9 months.
Note - Sugar is a natural preservative. Jam made with less sugar won't last as long in the refrigerator. Jam made without sugar should be treated as fresh food and consumed in a week. It can be frozen for up to 6 months.